Bread--mmm. For those of you who have celiac disease and have to stay away from traditional baked goods made with wheat flour, I feel for you. For those of you who simply choose to maintain a gluten-free lifestyle, I don't know how you do it. Seriously, when it comes to bread, I have no will power. None, zilch, nada. I might scale it back a bit now and then, but after all is said and done, give me the goods.
A while back I shared with you my #1 go-to biscuit recipe. Well, these bad boys come in a close second. The other biscuits are round with flaky and fluffy layers. These, however, are square with a very tender and fluffy crumb. Why square? You see, the addition of cream cheese adds moisture, which creates more gluten as you knead. If you were to reroll the scraps left from round biscuit forming with this recipe, the last few biscuits would come out tougher. Square(ish) biscuits--no scraps. Besides, this way saves you a bit of time. Speaking of time, these can be made ahead. Just refrigerate them on the baking sheet covered with plastic wrap for up to a day. To finish, heat the oven and bake as directed.
These are perfect as they are warm from the oven with a little extra butter and maybe some jam. But since I am sure many of you still have a little ham left over from Easter, open one up and lay a few slices in between and nom-nom away.
Cream Cheese-Buttermilk Biscuits
makes 12 biscuits
1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2-inch pieces and frozen for 30 minutes
4 Tablespoons (2-ounces) unsalted butter, cut into 1/2-inch pieces and frozen for 30 minutes
1 cup plus 1 Tablespoon buttermilk, plus more for brushing
Adjust oven rack to middle position and preheat the oven to 450º F. Line a baking sheet with a sheet of parchment paper; set aside.
In the bowl of a food processor, pulse together the flours, sugar, baking powder, salt, and baking soda. Scatter the butter and cream cheese over the flour mixture and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl. Add the buttermilk and mix until combined (dough will appear slightly dry).
Turn the dough out onto a work surface. Using floured hands, knead the dough briefly until it comes together. Lightly dust some flour under the dough. Roll the dough into an 8-inch x 6-inch rectangle. Cut into twelve 2-inch squares and transfer to the prepared baking sheet. (Biscuits can be refrigerated, covered with plastic wrap for up to one day.) Lightly brush the tops of the biscuits with more buttermilk. Bake until light golden brown, about 12-15 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve warm. Enjoy!
Source: Adapted (barely) from Cook's Country, May 2011